Autumn Crumble

Ingredient List
METRIC INGREDIENT IMPERIAL
500 ml acorn squash, cooked & mashed 2 cup
75 ml packed brown sugar 1/3 cup
50 ml all-purpose flour 1/4 cup
1 egg 1
15 ml milk 1 tbsp
5 ml vanilla 1 tsp
5 ml each ground cinnamon & nutmeg 1 tsp
1 ml ground cloves 1/4 tsp
2 large apples, peeled & chopped 2
1 carrot, grated 1
125 ml raisins 1/2 cup
- TOPPING -
125 ml quick-cooking rolled oats 1/2 cup
50 ml natural wheat bran 1/4 cup
50 ml brown sugar, packed 1/4 cup
30 ml all-purpose flour 2 tbsp
30 ml margarine, soft 2 tbsp
5 ml ground cinnamon 1 tsp
Directions
With electric mixer; blend squash, brown sugar, flour, egg, milk, vanilla, cinnamon, nutmeg and cloves until smooth; stir in apples, carrot and raisins. Spread in greased 8 inch (2 L) square baking pan.

TOPPING: Combine rolled oats, wheat bran, sugar, flour, margarine and cinnamon until crumbly; sprinkle over squash mixture. Bake in preheated 350 F (180 C) oven for 30 to 35 minutes or until golden brown. Serves warm.

This dish can be served as a dessert with ice cream or as a side dish with pork chops!

Servings: 4